Chicken Tortilla Soup
1 cup chopped onion
3 cup chicken broth
1/2 tsp chili powder
1 1/2 lbs boneless skinless chicken breast
1/4 cup cold water
1 tbsp minced fresh cilantro
1 tsp minced garlic
1 can Mexican tomatoes
1/4 tsp ground cumin
2 tbsp cornstarch
1/4 cup shredded cheese
tortilla chips (optional)
In large saucepan, combine the first six ingredients, bring to a boil. Add chicken. Reduce heat; cover and simmer about 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup. Bring to boil; cook and stir for 1 minute or until thickened. Top with servings of cheese and cilantro. Serve with tortilla chips if desired.
